How to Make a Sazerac, the Rye and Absinthe Riff on an Old Fashioned

rye whiskey

🥗Healthier: bourbon

💰Cheaper: blended whiskey

Bourbon is often smoother and cheaper than rye.

absinthe

🥗Healthier: pastis

💰Cheaper: anise-flavored liqueur

Pastis offers a similar flavor profile at a lower cost.

sugar

🥗Healthier: agave syrup

💰Cheaper: simple syrup

Simple syrup is easy to make and often cheaper.

Start with a mixing glass and add 4 to 6 dashes of Peychaud's Bitters.

Add 1/4 ounce of Demerara syrup to the mixing glass.

Pour in 2 ounces of rye whiskey into the mixing glass.

Stir the mixture with ice for about 10 to 15 seconds, depending on the size of the ice.

Chill a rocks glass by adding ice to it.

Once chilled, empty the rocks glass and rinse it with absinthe, coating the inside.

Strain the chilled whiskey mixture into the prepared glass without ice.

Express the oils from a lemon peel over the drink and discard the peel.

Cooking Techniques

Equipment Needed

Spice Level: